How Fats and Oils Unlock More Flavors in Your Food - Flavor Forward

This video explains the culinary principle that \"fat is flavor,\" detailing how fats and oils function as both sources of taste and solvents for aromatic compounds. It covers the molecular difference between fats and oils, demonstrates how to use flavorful fats like duck fat to enhance vegetables, and explains the \"tadka\" technique for blooming spices in oil to create complex flavor profiles.